The only Gravy I’ve ever made was from a package or a jar! But one of these days when I actually cook a turkey I’m going to try a real one!!

To make the gravy, you first make a stock from the giblets, which cooks on the stovetop while you are cooking your turkey. When the bird has finished roasting, you combine the stock, along with chopped up cooked giblets, with the roasting pan drippings to make the gravy.


  • 1 tablespoon sugar
  • 1/2 cup apple cider
  • 1/4 cup applejack
  • 1 1/4 cups degreased turkey drippings or low-salt chicken broth
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons water
  • 1 1/2 tablespoons cornstarch


  • Place sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir). Carefully add cider, stirring constantly (mixture will bubble vigorously). Stir in applejack; cook 1 minute. Add drippings, lemon juice, salt, and nutmeg. Combine water and cornstarch, stirring with a wire whisk; add to gravy. Bring to a boil, and cook 1 minute, stirring constantly.